| Semester | Course Unit Code | Course Unit Title | T+P+L | Credit | Number of ECTS Credits |
| -1 | ASC231 | World Cuisine | 2+2+0 | 3 | 5 |
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Language of Instruction
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Turkish
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Level of Course Unit
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Associate Degree
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Department / Program
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Cooking
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Elective
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Objectives of the Course
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Researching the culinary culture in Europe and America, preparing dishes from these cuisines, designing new food recipes and conducting professional development activities.
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Course Content
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To understand the World culinary culture geographical, historical, economic and cultural characteristics of the countries in the European and American continents to understand how their cuisine cultures are formed and to learn these cuisines by making applications.
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Instructor Huriye Zafera huriye.zafera@gedik.edu.tr
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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The Professional Chef-The Culinary Instıtude of America On Cooking Culinary Fundamentals. ISBN: 978-0-470-42 135-2
AÖF Dünya Mutfakları-1
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Ken Albala. 2011.Food Culture of the World Encyclopedia. ISBN: 978-0-313-37626-9
R. J. Kaufmann H. Cracknell. 1999. Practical Professional Cookery. ISBN: 9781861528735
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Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
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In-Term Studies
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Mid-terms
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1
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%
40
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Final examination
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1
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%
60
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Total
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2
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%
100
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ECTS Allocated Based on Student Workload
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Activities
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Total Work Load
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Course Duration
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14
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3
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42
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Hours for off-the-c.r.stud
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14
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4
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56
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Mid-terms
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1
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10
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10
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Final examination
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1
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20
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20
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Total Work Load
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Number of ECTS Credits 5
128
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Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
| No | Learning Outcomes |
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1
| Avrupa kıtasının mutfak kültürlerini, beslenme, yiyecek hazırlama ve tüketim alışkanlıklarını öğrenir. |
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2
| Amerika kıtasının mutfak kültürlerini, beslenme, yiyecek hazırlama ve tüketim alışkanlıklarını öğrenir. |
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3
| Avrupa mutfaklarına özgü yiyecek hazırlama tekniklerini öğrenir. |
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4
| Amerika mutfaklarına özgü yiyecek hazırlama tekniklerini öğrenir. |
Weekly Detailed Course Contents
| Week | Topics | Study Materials | Materials |
| 1 |
Fransız Mutfağı
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| 2 |
Fransız Mutfağı
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| 3 |
İtalyan Mutfağı
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| 4 |
İtalyan Mutfağı
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| 5 |
İspanyol Mutfağı
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| 6 |
İspanyol Mutfağı
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| 7 |
İngiliz ve Balkan Mutfağı
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| 8 |
Ara Sınav
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| 9 |
İskandinav ve Rus Mutfağı
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| 10 |
Kuzey Amerika Ülkeleri Mutfağı
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| 11 |
Orta Amerika Ülkeleri Mutfağı
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| 12 |
Meksika Mutfağı
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| 13 |
Güney Amerika Ülkeleri Mutfağı
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| 14 |
Güney Amerika Ülkeleri Mutfağı
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| 15 |
Yarı Yıl sonu Sınavı
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Contribution of Learning Outcomes to Programme Outcomes
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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113047&curProgID=5609&lang=en